Maryellen Driscoll
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ArticleTest Drive: Waffle Makers
Our favorite models deliver crisp, golden waffles that will be a hit at any breakfast table
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ArticleTest Drive: Loaf Pans
Metal, nonstick, ceramic, or glass? They all have their benefits, so we picked favorite in each category.
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RecipeClassic Buttermilk Cornbread
This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal…
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How-ToHow to Make Cornbread
A classic quick bread that should be in every cook’s recipe collection.
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RecipeGrilled Zucchini with Chive Oil
The subtle, nutty flavor of walnut oil complements the chives and zucchini, but you can substitute a mild-flavored oil, such as safflower, canola, or plain (not extra-virgin) olive oil. Refrigerate…
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RecipeTwo-Color Zucchini Ribbons with Mint and Olive Vinaigrette
If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid…
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RecipeChocolate-Nut Zucchini Bread
Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and…
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RecipeLinguine with Squash Blossoms and Lemon Cream Sauce
Squash blossoms are pale yellow or orange and have a delicate squash flavor that seems to melt into this creamy lemon sauce.
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RecipeFried Squash Blossoms
Dipped in a simple tempura-like batter and fried, squash blossoms can be a crisp, unexpectedly succulent pre-dinner snack.
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RecipeSautéed Zucchini with Za’atar and Crispy Chickpeas
Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.
